Is it possible to prepare store bought corn tortillas so they don't fall apart? I know they are healthier than flour and they taste fine, but mine frequently fa
I bought a small container at a farmer's market labeled (with a sticker) "Dry Malt" or "Dried Malt". It wasn't until I got home and researched a little that I
How do you defrost frozen chilli peppers without them going soggy? (I suppose this applies to other frozen fruit and vegetables with a high water content.)
Caramelized onions are great but I've only seen them prepared with loads of butter. Can you caramelize onions without butter and still achieve the same effect?
Can I use a fresh peach in place of peach preserves in a pork chop recipe? Maybe just puree the peach to combine in the marinade?
my freezer popped open without my knowledge, not sure when, but it was no longer than a day and a half, there was ice formed on the roof and the sides, is it s
Recipe used: 75g flour 1/2 tsp baking powder 80g sugar + 15g sugar (for the meringue) 2 eggs (60g each) 35g oil 60g water Instructions: Place all ingredients
I find that the scouring side of a blue ("non-scratch") kitchen sponge, with water and dish detergent and lots of elbow grease, is effective, but it does requir
We own an 800W microwave oven that was bought in 1999. It still works fine but I am thinking about replacing it, specifically since I hope to benefit from techn
The other night some friends and I ordered a thousand layer cake for dessert in a restaurant. Sadly, the cake had only ten layers, just 1% of what we ordered.
I grease both tube & bundt pans & dust with flour. Because I live at about 4200 altitude I cook recipes longer. Every time the cakes stick & do no
Today a friend told me something disturbing... Bananas are radioactive. Found it hard to believe. But when googeling a bit it seems true. Only
Is it safe to mix annatto powder with oleoresin paprika to get a better color.
I've just started using Soylent and I'm in the process of making it more palatable. Most of the flavors I've tried adding help, but they come in as an aftertas
I already have cast iron skillet but I can't find a decent "normal" pan, for eggs and stuff, sometimes steaks, more or less general purpose. Here are some mor
Can you store whipped cream. If so, how and for how long? If you can't, is that why commercial kitchens use a "dispenser'. is it as good coming from a disp
I have been eating fresh and brined olives for years. I like the olives with the pits and usually consume the whole pit without removing it. I
I've been trying to bake whole-wheat bread from recipes that call for a loaf pan. The first rise works fine, but after I put the dough on the baking sheet for
I've been pressure canning zucchini soup the past 2 years and it's a beautiful thing. This year I used a different pressure cooker, and I've just found out that
I see in all cookery shows that they use ginger garlic paste with ease. When I bought a sachet of the same and put it in oil, it spluttered so much that all of
I normally buy paneer only if it's packed within previous day of two. Apart from checking the date of packaging, is there anyway to check whether the paneer is
I have a number of questions relating to fudge. Thank you in advance for your help. For anyone following this I have as requested broken the question into parts
I am making strawberry margarita preserves and would like to substitute lime juice for lemon juice.. Would that present a problem once I can them?
So, in my local supermarket, I stumbled upon these bags of "Wiltshire Cured Ham, Mature Cheddar and Farmhouse Chutney" flavoured crisps (a.o.) and inquisitive a
This week I was introduced to "susceptor film" by some folks from Japan. It's used for cooking things such as fish at high temperature in a microwave, by absor
I bought a herb on the market, thinking it was fresh basil. What I know for sure now, is that this isn't basil. It has a taste that reminds me of anise and fenn
A UK fudge chain uses whipping cream in their fudge (I assume instead of butter). How much should one use and whats the benefit?
A UK chain's chocolate fudge is very dark. When I do chocolate fudge it comes out more looking the colour of milk chocolate. Is this because they use whipping c
I'm looking to concentrate freshly pressed apple juice. In order keep the apple-freshness I would very much like to avoid heating up the juice. Does anyone ha
A book "the 50 best fudge recipes" advise from scaling up the recipes. Does anyone know of any commercial scale fudge recipes or can the recipes simply be incre